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I first discovered Tequila when I migrated in the early 80’s from my birthplace (a small French island in the south pacific) to California to attend university. I’d been raised tasting wine and champagne and occasionally allowed to sip my dad’s cognac, but Tequila was a whole new thing! Of course the colorful frozen margaritas famous in the Los Angeles restaurants at the time where very seductive! Fortunately, my palate has evolved since then. Now I’m more likely to sip a sultry añejo after dinner. I enjoy it as much as any other great spirit.
But since I’m a chef, it’s never enough for me to just enjoy a great glass of Tequila. I’m always thinking of ways to cook with it too! So Tequila finds its way in desserts, soups, appetizers, chili and even marinades and vinaigrettes. Its lovely mellow and distinct flavor spikes up food in the most interesting ways. Who knew for example, that a classic cheese fondue revamped with Tequila and Chipotle could be so delicious! Serve it with shots of your favorite Tequila and I can assure you the conversation around your table will be lively.
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